Pomegranate And Spiced Roasted Mixed Beetroots | Donna Hay
With a sweet, sticky glaze and the crunch of pistachio and pomegranate, this roasted beetroot side is guaranteed to fight for the spotlight even amongst the most impressive mains.
Keywords
- best roasted beetroots
- donna hay roasted beetroot salad
- beetroot salad
- donna hay beetroot recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Ingredients
- 3 bunches (1kg) mixed heirloom beetroot, trimmed and halved
- ½ cup (125ml) orange juice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 4 green cardamom pods
- ¼ cup (60ml) pomegranate juice
- ¼ cup (90g) honey
- 1 tablespoon sherry vinegar
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- 1 tablespoon chopped pistachios, to serve
- seeds of 2 pomegranates, to serve
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